But let's get back to the thin burgers. When I say to grill 'em 90 seconds a side for medium, I really, really mean it. Use a timer so that
|Pretty close to round, anyways.|
I used ground chicken here, which tends to be very soft and almost impossible to shape perfectly round without mushing up when transferring to the grill pan. So what I did was to shape the burgers into flat ovals, then slide the spatula under from the shorter end. As the burgers inevitably squished up, they became pretty much rounds! Woo-hoo!
potato salad. Just don't overcook the potatoes either.
Middle-Eastern-Style Burgers with Pomegranate Molasses - Easy
Lightly adapted from: Cooking Light Magazine, May 2014
Yield: 4 servings
2 Tbl. pomegranate molasses (plus an additional tablespoon for topping)
1 tsp. kosher salt
1/2 tsp. ground coriander
1/8 tsp. ground red (cayenne) pepper
1/2 tsp. ground turmeric
1/2 tsp. ground cinnamon
1/2 tsp. garlic powder
1 lb. lean ground chicken, turkey or veal
2 tsp. olive oil
4 hamburger buns
In a small, bowl whisk together pomegranate molasses with the next 6 ingredients (all of the spices). Place ground meat in a mixing bowl. Add in pomegranate mixture. Use your hands to gently work it in just until combined. Divide mixture into 4 equal portions. Gently shape each into a thin patty.
Lightly coat grilling pan with olive oil, then set over high heat. When very hot, arrange burgers in a single layer. Grill 1 1/2 minutes on each side for medium. Remove pan from heat; transfer burgers to awaiting buns.